GF Raspberry Muffins

3 cups Pamela’s Baking Flour

1-½ teaspoon Baking Powder

½ teaspoons Baking Soda

½ teaspoons Salt

10 Tablespoons Unsalted Butter, Softened

1 cup Granulated Sugar

2 whole Eggs

½ cups Yogurt, Plain

½ cups Sour Cream

1 Tablespoon Canola Oil

1-½ cup Frozen Raspberries- crushed

Orange zest

Raw sugar

Preheat your oven to 375ºF.

In a bowl, mix the flour, baking powder, baking soda, orange zest and salt together and set aside.

In another bowl, mix softened butter and sugar together slowly.

Add the eggs to the butter and sugar one at a time, mixing after each addition.

Mix the yogurt and sour cream. Add 1/3 of the flour mixture to the butter/egg/sugar and stir in. Next add 1/3 of the yogurt mixture and stir in. Alternate adding flour and yogurt mixture into the batter until mixed well. Add the oil once you are done adding everything.

Add the frozen berries. 

Oil or grease your muffin pan and sprinkle some of the gluten free flour (or cornstarch) in each cup. Fill 2/3 of the way.

Bake for 20-25 minutes or until tops are light golden brown and hard to the touch. 
Sprinkle with raw sugar in the middle of baking.

Remove from oven, wait 2 minutes and then remove from the pan.
Enjoy warm.